Thai Mango Chicken

READY IN: 20mins
Recipe by Julie F

This comes from the Woman's Day, February 2009 issue. It is from the Eating Well/1-2-3 dinner section, so it's super easy - only 3 ingredients. The recipe calls for a red curry 10 minute simmer sauce from Thai Kitchen, but the program doesn't recognize it.

Top Review by FLKeysJen

Something different - this is very quick to make and the sauce is nice and sweet. There is *lots* of sauce so this is much better with rice - didn't work so well in the lettuce wraps. I think it would be worthwhile to add some red curry paste or even make the sauce from scratch but as-is, this is done in a jiffy.

Ingredients Nutrition

  • 1 mango, peeled and cut into 1/2-inch chunks
  • 11 ounces curry sauce
  • 1 lb boneless chicken thighs, cubed


  1. Place 1/2 cup mango and the simmer sauce in a food processor or blender and process until smooth.
  2. Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken and saute 5 minutes, or until browned.
  3. Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve in lettuce leaves or over rice sprinhkled with cilantro if desired.

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